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prep time
45 min
cook time
50 min
ready time
1 h 35 min
Keto Strawberry Bread and Butter Pudding
Our strawberry bread and butter pudding is a beautiful Keto comfort food you can enjoy whenever you wish and still stay within your daily carb limits! This fantastic recipe is absolutely delicious when served warm or cold and pairs perfectly with some sugar-free whipped cream. We added some sliced strawberries to this recipe, but feel free to replace them with your favorite low-carb berries or omit them altogether – the recipe will still be perfect. A piece of this wonderful Keto bread and butter pudding is fantastic to accompany your coffee or tea. Enjoy!
Can I replace the 90-second bread in this recipe?
Absolutely! If you have some other Keto bread leftovers, you can use them for this recipe. Roughly chop the bread you already have and follow the remaining steps. You can also sprinkle some cinnamon on top of the bread when adding the butter. The options are truly endless with this recipe!
Serving suggestions.
As mentioned earlier, this Keto strawberry bread and butter pudding is absolutely amazing when served with whipped cream. You can also serve this fantastic treat with your favorite low-carb berries.
How to store this strawberry bread and butter pudding?
This Keto strawberry bread and butter pudding should be stored in air-tight containers and refrigerated for one to two days. You can eat it cold or reheat it in the oven when ready to serve.
Net Carbs
3.2 g
Fiber
1.8 g
Total Carbs
5 g
Protein
8.3 g
Fats
20.2 g
230 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Egg
4 medium
Almond flour
12 tbsp
Erythritol Granulated
1 tbsp
Baking powder
2 tsp
Cinnamon
1 tsp
Butter, salted
1 tbsp
Butter, salted
0.25 cup
Almond milk
1 cup
Heavy whipping cream
0.25 cup
Egg
4 medium
Erythritol Granulated
0.33 cup
Vanilla extract
1 tsp
Strawberries, fresh
150 g
Recipe Steps
steps 10
1 h 35 min
Step 1
Melt one tablespoon of butter in a microwave. Crack the eggs into a separate bowl. Add the almond flour, one tablespoon of erythritol, baking powder, cinnamon, and butter to the eggs. Whisk well to combine.Step 2
Divide the mixture equally between 4 ramekins. Microwave each bread for 90 seconds. Remove from the ramekins and let them cool for about 10 minutes.Step 3
Roughly chop the cooled bread and put it in a large bowl. Microwave ¼ cup of butter until completely melted. Pour the melted butter over the chopped bread and let it rest for 10 minutes.Step 4
Add the almond milk and heavy whipping cream to a saucepan. Heat gently over medium heat until hot. Stir well and remove from the heat. Set it aside to cool.Step 5
Add the eggs, vanilla extract, and 1/3 cup of erythritol to a bowl. Using a hand mixer on high heat, beat for approximately 5 minutes. The mixture should be light and airy.Step 6
Slowly add the warm (not hot) milk mixture. Gently mix with a spoon. Set it aside.Step 7
Preheat the oven to 160°C (320°F). Line a 20x20cm (8x8 inch) pan with parchment paper. Depending on your taste, slice or roughly chop the strawberries. Add the chopped bread to the prepared pan and top with strawberries.Step 8
Pour in the cream mixture. Set it aside for 10-15 minutes. You want to allow the bread to soak the cream mixture.Step 9
Bake for 45 minutes. When done, remove from the oven and cool to room temperature. Taste and, optionally, dust with some ground cinnamon or powdered sweetener before serving.Step 10
Divide the bread and butter pudding between serving plates. Optionally, serve with some sugar-free whipped cream. Garnish with fresh strawberries.
